Alchemy Consultants prides itself on its depth of HACCP technical expertise. Our team of experts has the knowledge and experience to assist you during the new development of your internal HACCP program or during the evaluation of an existing HACCP program, where process failures have been identified as contributing to a foodborne illness or outbreak.

Training courses are hands-on in nature with the goal of showing people why things are done rather than just having them memorize a list of rules. By using this approach, participants take ownership of the programs and ultimately are able to utilize and adapt this information effectively in their own workplace.

We can develop your entire HACCP and safety programs, ensuring that each of the seven principle steps of HACCP is adequately addressed, including:

» Identifying Hazards

» Identifying Critical Control Points

» Setting up Procedures and Standards

» Monitoring Critical Control Points

» Taking Corrective Actions

» Developing HACCP record keeping systems

» HACCP program Verification

We have the technical expertise to assist any area of the food industry—including, but not limited to, edible foods such as meat, poultry, seafood, shellfish, smoked fish, produce, juice, ingredients and intermediate processed foods, as well as the materials within which they are packaged, stored and consumed. Alchemy Consultants stands ready to assist you with all of your HACCP development needs, including verification and validation.

Our perspective

The concept of HACCP (Hazard Analysis Critical Control Point) within the food industry is one that was first developed to help ensure the safety of astronauts in the NASA space program. A properly functioning HACCP program is designed to evaluate and follow the flow of food or food-related products throughout an operation and allows employees at all levels of operations, manufacturing, processing, warehousing and distribution to identify conditions, deficiencies, abnormalities and risks which may occur during the production of food or food-related materials and which represent a resultant risk to customer and consumer safety.

From receiving to distribution--whether in food product supply, retail operations, food service, ingredients, manufacturing, converting primary or secondary packaging, creating finished product or repacking--the HACCP process has been globally embraced, implemented and identified as the food safety process "gold standard." Since its origination, the application of HACCP has been consistently expanded to apply to suppliers, processors, providers, converters, handlers and re-packers supporting the food industry.

Due to the success of HACCP, a broad array of sectors within the food support industry have adopted HACCP and HACCP principles in their everyday operations; either as mandated by local, state or regulatory agencies or as a means of attaining and maintaining a more comprehensive food safety and self-inspection system that goes far and beyond the basic concepts established by prerequisite programs, SOPs (Standard Operating Procedures) and GMPs (Good Manufacturing Practices).